Duck Penang Curry Recipe · Gressingham
Get creative with those leftovers from your Sunday roast with this aromatic Thai red curry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
Ingredients
- 1 onion, sliced
- 2 large potatoes, peeled and cut into chunks (or 8 leftover roast potatoes)
- 1 tbsp thai red curry paste
- 1 tin coconut milk
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 4 lime leaves
- 2 tbsp roasted peanuts
- 1 head park choy
- Leftover duck meat (approx. 500g)
- Lime, Thai basil and fresh coriander to garnish
- Basmati rice and mango chutney to serve!
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